Gluten-Free Lemon Blueberry Bread with Glaze
Ingredients
The bread
-
2
eggs
eggs
-
⅔
cups
milk of choice
-
¾
cup
cane sugar
-
¼
cup
avocado oil
-
1
teaspoon
pure vanilla extract
-
½
teaspoon
apple cider vinegar
-
2 ¼
cups
gluten-free flour blend
-
2
teaspoons
baking powder
-
1
teaspoon
baking soda
-
½
teaspoon
fine salt
-
¼
cup
fresh lemon juice
-
1–2
tablespoons
lemon zest
-
1–1 ¼
cups
blueberries
The glaze
-
¼
cup
powdered sugar
-
1 ½
teaspoons
fresh lemon juice
Instructions
- Preheat the oven to 350℉ and prepare a 9×5 loaf pan.
- In a medium bowl, whisk together the eggs, milk, sugar, oil, vanilla, and vinegar.
- In a large bowl, mix the flour, baking powder, baking soda, and salt.
- Combine the wet and dry ingredients, then stir in the lemon juice and zest.
- Fold in the blueberries and pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes until a toothpick comes out clean.
- Let the bread cool for 10 minutes, then transfer to a wire rack.
- For the glaze, mix powdered sugar and lemon juice until smooth, then drizzle over the cooled bread.
Nutrition Facts (estimated)
Servings
14 slices
Calories
214
Total fat
5g
Total carbohydrates
41g
Total protein
3g
Sodium
267mg
Cholesterol
21mg
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